virgil's tenderloin tips
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This recipe is one that my DAD made for a special occasion. It was one of his best on the menu. I have made this, but it didn't turn out like DAD,S.
(1)
yield
serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For virgil's tenderloin tips
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8 ozbeef tenderloin, cut into 1" cubes
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1 cburgundy divided
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1 Tbspolive oil, extra virgin
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4 ozbutton mushrooms, thinly sliced
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1 smonion thinly sliced
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1 tspfrench seasoning
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1 Tbspcornstarch
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1/2 cbeef stock
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1/4 -1/2 tspsalt to taste
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1/4 - 1/2 tspground pepper to taste
How To Make virgil's tenderloin tips
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1Marinate the beef for 1 hour in 1/3 cup of the wine.
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2Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until golden about 5 - 7 minutes.
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3Add the beef and remaining wine and cook until the wine has reduced by half.
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4In a bowl combine the French seasoning, cornstarch, beef stock, salt and pepper and stir vigorously to blend. Reduce heat to medium - low and pour slowly into the pan, stirring frequently until sauce thickens about 2 -3 minutes.
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5Serve with mashed potatoes and a salad.
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